Orange Cranberry Muffins
Makes 1 dozen
Oven - 375 degrees F
- 4 tablespoons butter, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 tablespoon orange rind (dried) or 2 tablespoons freshly grated
- 2 eggs
- 1 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, coarsly chopped or 1 cup whole, fresh cranberries
Beat butter and sugar very well, until light and fluffy. Add vanilla and orange rind and beat well. Add eggs, one at a time, beating well after each addition. Add sour cream. Beat well.
In separate bowl, mix together flour, baking powder, baking soda, and salt. Add flour mixture to wet ingredients, mixing well. You can beat this for a minute, unlike other muffin recipes.
Toss chopped dried cranberries (barely chopped, mabye in half) or fresh cranberries with about a tablespoon of flour, and fold into muffin batter.
Spray muffin pans with cooking or baking spray (or line with muffin papers). Divide batter among 12 muffin cups (I use a level ice cream scoop for each one).
Bake for 20 minutes or until muffin tops are dry in the center and bounce back to the touch. Cool in pan for about 15 minutes and remove to rack to cool completely. If a muffin sticks to the pan, run a thin knife around the edge to release.
Photo credit: le petit pierogi